Not a big hit with Hubs who thought there was too much going on, especially too much bacon. I, however, enjoyed this, tho' I omitted the salt and the paprika (didn't want to turn the egg salad a funky color) and I would agree that were I to make this again I'd cut back some on the bacon.

Awesome recipe, great bold flavors. Be careful of watering down those flavors with the celery though. When making the recipe, I found we we had no celery. I loved that bold flavor (without the celery), however the wife wanted to try the original recipe. After running to the grocery store and adding the celery, we both agreed the crunch was nice, but the celery muted/watered down the flavor of the egg salad. Next time I will eliminate the celery or cut the celery amount in half. Will definately use recipe now as my prefered egg salad recipe.

Delicious! Did not add in the extra Salt as I used minced salami instead of bacon and it was salty enough. I also did not add in the Worcestershire sauce or the dill as I thought it would be too spicy. Just a bit too spicy for me but delicious.

Made this for lunches this week. I did leave out the pickle relish as we are not fans, but kept everything else the same. I liked that it doesn't get watery after a couple of days, but it does have a odd orange hue due to the paprika. We enjoyed it over lettuce, on two-tone rye toast, and stuffed in a tomato. This worked well for our lunches and I will make it again, even adding the paprika. Thanks SunnyDaysNora, for sharing your recipe.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.